Roasted Pork Shoulder

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This roasted pork shoulder turns out juicy, tender, and full of flavor with a perfectly browned crust and rich homemade gravy. A simple seasoning blend and low-and-slow oven roasting create fall-apart pork that’s perfect for Sunday dinners, holidays, or easy family meals.

Prep Time10

Cook Time6

Total Time6 10

Course: Dinner

Cuisine: American

Difficulty: Easy

Servings: servings

Author: Krista Teigen

Equipment

Kitchen Twine
Roasting Pan

Ingredients

2 tsp salt
1 tsp garlic powder
1 tsp onion powder
½ tsp dried thyme
½ tsp paprika
¼ tsp ground pepper
1½ tbsp olive oil
3-4 lbs. pork shoulder roast
1 cup chicken broth
2 tbsp soy sauce
1 tbsp dijon mustard
2 cloves garlic minced
1 tbsp cornstarch + 1 tablespoon water

Instructions

Preheat the oven to 450°F. Cut 4 pieces of kitchen twine. Wrap each piece of twine around the roast and secure with a knot. Ensure even spacing between each knot.
3-4 lbs. pork shoulder roast
Combine the salt, garlic powder, onion powder, thyme, paprika, and pepper in a dish. Rub the olive oil over the roast. Then, rub the spice mixture all over the pork roast.
2 tsp salt, 1 tsp garlic powder, 1 tsp onion powder, ½ tsp dried thyme, ½ tsp paprika, ¼ tsp ground pepper, 1½ tbsp olive oil
Transfer the roast to a roasting pan or baking dish.
Bake for 30-35 minutes until the roast has developed a browned outer crust.
Turn the temperature down to 275°F. Combine the chicken broth, soy sauce, dijon mustard, and garlic.
1 cup chicken broth, 2 tbsp soy sauce, 1 tbsp dijon mustard, 2 cloves garlic
Pour half of the mixture in the bottom of the pan. Store the remaining in the fridge. Continue roasting until the internal temperature of the pork reaches 180 to 200°F. Cook time is about 1.5 hours per pound. Check the roast throughout the cook time and cover with foil if it’s becoming too browned.
When cooking is finished, let the roast rest on a cutting board for 15 minutes.
Skim the fat from the top of the pan juices. Transfer any remaining pan juice to a saucepan along with the remaining chicken broth mixture from earlier. Bring to a boil. Combine the cornstarch and water and whisk into the mixture. Continue whisking until thickened like a gravy.
1 tbsp cornstarch + 1 tablespoon water
Slice or shred the pork and serve with gravy.

Notes

Roast pork shoulder low and slow for the most tender texture.
Pork shoulder usually becomes most tender around 195–200°F.
Start with high heat to build a flavorful crust.
Use a meat thermometer for accurate doneness.
Tent loosely with foil if the roast browns too quickly.
Rest the pork for 15 minutes before slicing or shredding.
The gravy thickens more as it cools.

Nutrition